Tenderloin Roast In Pastry

• 1 pound tenderloin roast pork
• salt
• ground black pepper
• vegetable oil
• 1 shortcrust pastry unfolded, thawed, if using a frozen crust
• 1 teaspoon water

1. Season the filet mignon with salt and black ground pepper.
2. In a high-sided frying pan, heat a dash of vegetable oil and brown the filet mignon on all sides. Once browned, reduce heat and cook for 20 minutes, turning it regularly. The roast is ready if the internal temperature reaches 140 degrees Fahrenheit. Remove from the pan and put it on a plate to cool.
3. Meanwhile, set the oven to preheat to 425 degrees Fahrenheit.
4. Unroll the pastry and place over the filet mignon. Cover the dough and cut the surplus: there shouldn't be several layers of dough. Pinch the dough between your fingers at the junction to close.
5. Place the tenderloin on a baking sheet previously covered with parchment paper.
6. Brush the dough with the diluted egg yolk.
7. Bake for 20 minutes.

tenderloin, salt, ground black pepper, vegetable oil, shortcrust pastry, water

Taken from www.yummly.com/recipe/Tenderloin-Roast-in-Pastry-898538 (may not work)